Chef and health advocate Brigitte Theriault believes that most people who attempt to cook either get it right, or result in a tornado of a kitchen. Following the steps of a recipe can seem like a breeze, but sometimes it leaves us paralyzed due to the clutter surrounding us, bringing about inefficiency.
Indeed, being organized in the kitchen helps ease the hodgepodge of tasks involved in cooking. After all, cooking is an activity meant to be enjoyed, not loathed.
There is a better way to stay organized, says Theriault. Being organized definitely saves heaps of energy and time, and although it takes some effort before the actual cooking process, getting the hang of it promises better and efficient cooking. Whipping meals in a calm environment does wonders to the food you're cooking.
Theriault recommends starting with a clean kitchen by emptying the dishwasher, washing the dishes, and keeping the counters spotlessly clean. Not only is a cluttered kitchen a stressful, confusing, and chaotic environment; it is also very unhealthy for food preparation.
It is also advised to read the recipe from beginning to end before starting to work. This technique helps in seeing the overall picture of your cooking process so that you have a clear idea on the tasks you need to do and the ingredients and materials you need as well. Visualizing each step guarantees saving your time, cutting it in half. This is also applicable for cooks who are not using a recipe.
In addition to this, Theriault also notes the importance of taking out equipment first, then the ingredients the next. From saucepans to bowls to knives, it is important to arrange your needed equipment within reach. The last thing any cook wants is scrambling to find the wooden spoon while the food is already simmering in the pan.
After the equipment are the ingredients. It is advisable to take out only what you need (e.g. a couple of grapes instead of the entire bunch) create less clutter.
